A few days ago i was scrolling through Instagram and i saw a dish similar to this one i made. I immediately fell in love (aka in craving) and decided to make it. Turns out its a Libyan dish which has been enjoyed most by people from the Middle East. Its quite an easy dish to make and here is the recipe:
- 1 tbsp extra virgin olive oil
- 1/2 medium onion, peeled and diced
- 1 clove garlic minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder, mild
- 1 tsp cumin
- 1 tsp paprika
- 1 pinch cayenne pepper (or more to taste– spicy!)
- 1 pinch sugar (optional, to taste)
- Salt and pepper to taste
- 6 eggs depending on how many people you want to serve
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
- Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté until mixture is fragrant.
- Add the bell pepper, sauté for 5-7 minutes over medium until softened
- Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir well, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preference. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne… it is extremely spicy!).
- Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” on top of the tomato sauce. Cook to desired doneness.
- Garnish with the chopped parsley, if desired. For breakfast, serve with warm crusty bread.